Tuna, Beet, Green Bean and Carrot Salad

Ingredients

• Beets1 count (80 g)
• Green Beans1 cup (100 g)
• Carrot1/2 medium (30 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Boil water with a pinch of salt in a pot.

3. 3

   Step 3

   Peel and slice the carrot. Cut off the ends of the green beans and then cut into 2-3 parts.

4. 4

   Step 4

   Once boiling, add the green beans with the carrot, and boil for about 6 minutes. Then, remove and drain.

5. 5

   Step 5

   In the meantime, peel and slice the beets.

6. 6

   Step 6

   Drain the tuna and mix with the vegetables.

7. 7

   Step 7

   Season with oil, lemon juice and salt and pepper to taste.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Beet, Green Bean and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.